Zuppa Toscana

Sauté the Italian sausage with the red pepper flakes until done. Drain any fat from the pan and set aside.

In a large soup pot, sauté the bacon. When the bacon is a little more than half-cooked, add the onion and garlic to the pot. Sauté until the onions are translucent and tender, about 5 minutes.

Add the chicken broth and water to the soup pot. Bring to a gentle boil, then add the potatoes. Boil until the potatoes are tender, about 25-30 minutes.

Stir in the cooked sausage and the cream. Heat through before adding the kale. Season with salt and pepper. Serve hot with fresh grated Parmesan.